This is so darn good, I made it twice in one week. And it's so easy, I don't even need to consult the recipe anymore. It's in my head. Forever and ever. A compound butter is simply softened butter combined with other ingredients; in this case, cashews, because I really, really like cashews. But you can substitute walnuts, pecans, or peanuts. I purposely do not add salt while preparing this recipe as the butter and cashews have plenty. Just have a shaker of salt handy for those who might need a little more to suit their personal tastes.

First make your compound butter. Place softened butter and cashews in a food processor or blender. Process until a nice paste forms, and the nuts are uniformly chopped. Alternatively, you can finely chop or crush the nuts by hand, and then combine them with the butter. Set aside the mixture, but don't refrigerate.

Trim your chicken boobs, then dice the chicken into bite-sized chunks. Chunking your chicken speeds up the cooking process considerably. Plus, you don't have that problem with the thinner 'tail' part of the fillet getting cooked and dried out before the thicker half is done. I hate that.

Snap off the fibrous ends on your asparagus. A surprise mouthful of woody, stringy, tough asparagus is truly disgusting. (I've had this happen to me in expensive restaurants, where the chef should know better.) Depending on the length, cut the stems into thirds or halves.

Get your pasta to boiling. While that is going, heat the veggie oil in a skillet and add your chicken chunks. Pan-fry until just about done, stirring often. Turn off the heat, cover, and let them finish cooking.

When you've got a couple of minutes left to go on your pasta, add your veggies to the boiling water.

Prunella

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"I am not

a glutton; I am an explorer of food." How I miss Erma Bombeck! Admittedly, Roadkill is not the best name for a food blog, but it fits my roadside theme, so I'm sticking with it. My very first cookbook (which I still have, see below) is Betty Crocker's New Boys and Girls Cook Book. Luckily, my husband isn't too picky; my culinary skills have not progressed very much beyond the recipes found in those pages. If you'd like to print a recipe: highlight the recipe (click and drag), right click, and click COPY. Then, open a Word document and paste the recipe into the document. Please do not let my lousy photography keep you from trying these recipes.

Pictured below is a fruit salad recipe from the book.

I am tempted to serve this to my husband and sons to see what kind of snarky comments I get.